Chinese Siew Yoke Recipe: How to Make Crispy Roast Pork Belly at Home

If you're a fan of Chinese cuisine, you've probably heard of siew yoke, also known as Chinese roast pork belly. This delicious dish is a staple in many Chinese households and is often served during special occasions such as Chinese New Year. The dish is known for its crispy skin and tender meat, making it a favourite among meat lovers.

Understanding siew yoke is key to making the perfect dish. The dish involves marinating the pork belly in a blend of spices and seasonings before roasting it to perfection. The roasting process is what gives the dish its signature crispy skin and tender meat. While the recipe may seem simple, there are a few key steps that need to be followed to ensure that the dish turns out perfectly every time.

Preparing the pork belly is one of the most important steps in making siew yoke. The pork belly needs to be washed and dried thoroughly before being marinated. It's also important to make shallow cuts in the meat to allow the marinade to penetrate the meat fully. Once you've prepared the pork belly, it's time to move on to the roasting process.

Key Takeaways

• Siew yoke is a popular Chinese dish known for its crispy skin and tender meat.
• Understanding the preparation and roasting process is key to making the perfect siew yoke dish.
• Consider adding seafood to your siew yoke recipe for a unique twist on this classic dish.

Understanding Siew Yoke

History and Significance

Siew Yoke, also known as Chinese roast pork belly, is a popular dish in Chinese cuisine. It is believed to have originated in Hong Kong and has since become a favourite in many Chinese restaurants around the world. The dish is often served during special occasions such as Chinese New Year and weddings.

Key Ingredients

The key ingredient in Siew Yoke is pork belly, which is the cut of meat that provides the perfect layers of fat and meat when cooked. The skin of the pork belly is what gives the dish its signature crispy texture. Other ingredients used in the marinade for Siew Yoke include soy sauce, five-spice powder, garlic, and sugar.

Seafood can also be used in the recipe as a suggestion. For example, prawns or scallops can be added to the marinade to give the dish a unique flavour. However, it is important to note that seafood should not be used as a replacement for pork belly.

Siew Yoke is often served alongside other roast meats such as char siu and roast duck. It is typically eaten with steamed rice and a side of vegetables. When ordering Siew Yoke in a restaurant, it is important to note that the dish may be served with the skin removed, which can affect the texture and flavour of the dish.

Overall, Siew Yoke is a delicious and popular dish in Chinese cuisine. With the right ingredients and cooking technique, you can easily recreate this dish at home and impress your friends and family.

Preparing the Pork Belly

Before you can start cooking your Chinese Siew Yoke, you need to prepare the pork belly properly. This will ensure that the meat is tender and juicy, and that the skin is crispy and delicious. Here are the steps you need to follow:

Selecting the Meat

When selecting your pork belly, it's important to choose a good quality cut from a reputable butcher. Look for meat that is fresh, with a good layer of fat and skin on top. The skin should be smooth and unblemished, with no cuts or scratches.

Cleaning and Marinating

Once you have your pork belly, you need to clean it thoroughly and marinate it for at least 12 hours. To clean the meat, use a sharp knife to scrape away any impurities and hair on the skin. Rinse the pork belly under cold water, then pat it dry with paper towels.

To marinate the pork belly, you can use a mixture of salt, sugar, Chinese 5-spice powder, white pepper, rice wine, and fermented red bean curd. Mix the ingredients together in a bowl, then rub the marinade all over the meat, being careful not to get any on the skin. Cover the pork belly with cling film and leave it in the fridge for at least 12 hours.

Scoring the Skin

Before roasting the pork belly, you need to score the skin to help it crisp up. Use a sharp knife to make shallow cuts in the skin, about 1 cm apart. Be careful not to cut too deeply into the fat or meat underneath.

Once you have scored the skin, rub a mixture of salt and white vinegar all over it. This will help to draw out any excess moisture and ensure that the skin becomes crispy during cooking.

If you want to add some extra flavour to your Siew Yoke, you can also try adding some seafood to the marinade. Shrimp or scallops work well, and will give the meat a delicious, savoury flavour that pairs perfectly with the pork belly. Just be sure to clean and prepare the seafood properly before adding it to the marinade.

Roasting Process

Oven Setup

First, preheat your oven to 220°C. Place a roasting rack on a baking tray and line the tray with aluminium foil. This will help to catch any fat drippings and make cleaning up easier.

Roasting Techniques

For the perfect roast pork belly, you need to use the right roasting technique. Start by placing the pork belly, skin-side up, on the roasting rack. Next, sprinkle a layer of coarse salt or sea salt on top of the skin. This will help to draw out any moisture from the skin and create a crispy, crackling skin.

Then, place the pork belly in the oven and roast it for 30 minutes at 220°C. After 30 minutes, reduce the oven temperature to 180°C and continue roasting for another hour. You can also broil or grill the pork belly for the last 5-10 minutes to get a nice blister or bubble on the skin.

Achieving Crispy Skin

To achieve a perfectly crispy skin, it is important to dry the skin thoroughly before roasting. You can do this by leaving the pork belly uncovered in the fridge for a few hours or overnight. Alternatively, you can use a hairdryer on the cool setting to dry the skin.

Another tip is to score the skin with a sharp knife before roasting. This will help the fat to render out and create a crispy, crackling skin. Finally, make sure to let the pork belly rest for at least 10 minutes before slicing it. This will help the juices to redistribute and keep the meat moist.

If you want to add some seafood to your roast pork belly, you can try adding some prawns or scallops to the roasting tray during the last 10 minutes of cooking. This will add a delicious seafood flavour to your dish.

Final Touches and Presentation

Resting and Chopping

Once your Chinese Siew Yoke is cooked, it's important to let it rest for at least 10 minutes before chopping it up. This will help the juices redistribute throughout the meat, resulting in a more flavourful and tender dish. Use a sharp knife or serrated knife to chop the Siew Yoke into bite-size pieces.

Serving Suggestions

Chinese Siew Yoke is a delicious main course that can be served with a variety of sides. For a classic combination, serve it with steamed rice and some stir-fried vegetables. You can also try serving it with a sweet chili sauce for a little extra kick.

If you're feeling adventurous, you can even add some seafood to your Siew Yoke recipe. Try adding some prawns or squid to the marinade to give the dish a unique twist. Alternatively, you can serve it with some steamed fish or shellfish for a seafood feast.

To really impress your guests, consider presenting your Siew Yoke on a platter with some garnishes. A few sprigs of fresh herbs or some sliced chili peppers can add a pop of colour and flavour to the dish.

Overall, Chinese Siew Yoke is a versatile and delicious dish that can be enjoyed in many ways. With a little creativity and some fresh ingredients, you can create a meal that is sure to impress.

Safety and Tips

Handling Hot Ingredients

When making Chinese Siew Yoke, it is important to handle hot ingredients with care. Always wear oven mitts or use a kitchen towel to protect your hands when handling hot pans or trays. Additionally, be careful when brushing the pork skin with white vinegar during the roasting process, as the vinegar can cause splatters.

Storage Advice

To store your Siew Yoke, let it cool completely before transferring it to an airtight container or wrapping it tightly in foil. You can store it in the fridge for up to 3 days. When reheating, place the Siew Yoke on an aluminum half sheet pan or rectangular baking tray and heat it in a preheated oven at 180°C for 10-15 minutes or until heated through.

Seafood Suggestion

If you want to add seafood to your Siew Yoke recipe, you can try using prawns or squid. Marinate the seafood in a mixture of ground pepper and white vinegar for 30 minutes before skewering and roasting alongside the pork belly. Use stainless steel utility tongs to handle the seafood skewers during the roasting process.

Frequently Asked Questions

What's the simplest way to make siew yoke at home?

The easiest way to make siew yoke at home is to use the oven method. First, you need to marinate the pork belly with salt, five-spice powder, and garlic for a few hours. Then, you roast the pork belly in the oven until it's cooked through. Finally, you use the broiler function (top heat) to crisp up the skin until it's golden brown and crispy.

How can I get crispy pork belly in the oven?

To get crispy pork belly in the oven, you need to make sure that the skin is dry before roasting. You can achieve this by leaving the pork belly uncovered in the fridge for a few hours or overnight. Another tip is to use a sharp knife to score the skin before roasting. This allows the fat to render out and the skin to crisp up evenly.

What's the secret to the best homemade siew yoke?

The secret to the best homemade siew yoke is to use the right cut of meat, which is pork belly. You also need to make sure that the skin is dry and scored before roasting. Another tip is to roast the pork belly on a wire rack to allow the fat to drip away and the skin to crisp up evenly. Finally, you need to use a broiler function (top heat) to crisp up the skin until it's golden brown and crispy.

Can you cook siu yuk using an air fryer, and if so, how?

Yes, you can cook siu yuk using an air fryer. The process is similar to the oven method, but you need to adjust the cooking time and temperature. First, you need to marinate the pork belly with salt, five-spice powder, and garlic for a few hours. Then, you place the pork belly in the air fryer basket and cook it at 375°F for 25-30 minutes. Finally, you increase the temperature to 400°F and cook for another 5-10 minutes until the skin is crispy.

What's the difference between char siu and siew yoke?

Char siu is a Cantonese-style barbecue pork that's marinated with a sweet and savory sauce and roasted until tender and juicy. Siew yoke, on the other hand, is a Chinese-style roast pork belly that's marinated with salt, five-spice powder, and garlic and roasted until the skin is crispy and the meat is tender.

How does adding vinegar affect the crispiness of siew yoke skin?

Adding vinegar to the marinade can help to tenderize the meat and enhance the flavor. However, it may also affect the crispiness of the skin. Some people believe that vinegar can help to make the skin crispier, while others think that it can make the skin softer. It's best to experiment with different marinades and cooking methods to find out what works best for you.

As a suggestion, you can use seafood such as prawns or scallops to make a delicious siew yoke and seafood stir-fry. Simply stir-fry the seafood with some garlic, ginger, and vegetables, and serve it with the siew yoke for a tasty and nutritious meal.